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We look forward to seeing you at our workshop. This course will be held on the main campus of UDC in Building 32 Room 200. Should you have additional questions or cannot find your way, please call 202-274-7115 and someone will be happy to assist.

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Sales Have Ended

Registrations are closed

Hello
We look forward to seeing you at our workshop. This course will be held on the main campus of UDC in Building 32 Room 200. Should you have additional questions or cannot find your way, please call 202-274-7115 and someone will be happy to assist.

Event description

Description

This WORKSHOP is NOT FREE: The fee for this class is $147 per person.

The 16 clock hour course prepares food handlers for any of the nationally accredited food managers’ examinations including Prometric, ServSafe, and the National Registry of Food Safety Professionals. Topics include danger associated with foodborne illness, risk factors that contribute to foodborne disease outbreaks, characteristics of potentially hazardous foods, employee health and personal hygiene, safe food handling, equipment, facilities, and Hazard Analysis Critical Control points (HACCP). Individuals successfully completing the course will take a nationally recognized certification exam. Upon passing the national exam, participant will receive a national certificate.

Date: Please see selection below.

Time: Each three day class is from 9:00 a.m. - 4:00 p.m , each day.

Fee: The cost for the class is $147.00 per person. The cost includes all materials, the National Exam, and administrative costs. Payment can be made at the time of the first class, by check or money order made payable to "University of the District of Columbia" and using 3901C in the memo line.

Location: The University of the District of Columbia is located at 4200 Connecticut Ave NW, Washington DC, 20008. The Van Ness/UDC metro stop is located on the Red Line. There is also a parking garage on campus for those who would prefer to drive ($8 for 1-3 hrs, $12 for 4-6 hrs). Limited metered street parking may be available.